Peruvian Chicken Curry

I am bias and literally love all curries. I love sopping up bread or rice in them, they are typically super flavorful and filling too. I am very down to try any sort of curry. Even if it means ordering some of the ingredients from Amazon because I am too lazy to find out where Aji Amarillo paste is sold locally. I will say, building off of my general theme of sloth, I did not roast my own chicken for this recipe, like the original calls for. That’s right kids, grab a good old Rotisserie chicken from your supermarket and make sure you adequately de-bone, de-skin, and de-fat that before throwing into the curry. So yum and a lot quicker than roasting a bird yourself.

  • 1 slice whole wheat sandwich bread, crust removed, cut or torn into 1/2-inch pieces
  • 3/4 cup half-and-half
  •  2 tablespoons vegetable oil
  • 1 large or 2 small shallots, sliced
  • 2 cloves garlic, crushed
  • 1 cup low-sodium chicken broth
  • 2 cups (6 ounces) crumbled queso fresco or mild feta cheese (that sounded like a lot so I did one cup but 2 is probably right).
  • 1/2 cup finely grated Parmesan
  • 1/2 cup chopped walnuts, plus 1/3 cup toasted
  • 1 tablespoon Aji Amarillo paste (this was my Amazon order, shit is sooo good, I actually did 2 tbsp. because I like the kick)
  • 1/2 teaspoon turmeric (Again I wanted a brighter color so I did 1 tsp.)
  • 4 teaspoons kosher salt
  • 1/2 tablespoon chopped fresh cilantro or flat-leaf parsley leaves (I used dried because I didn’t have fresh, whatever).

**Peruvians typically garnish with chopped olives (I did black and green to add pops of salty color) and boiled eggs. Also note the curry is best served over Latin Rice (rice boiled with saffron threads).

Place the bread and half-and-half in the bowl of food processor or a blender. Allow the bread to soak up the liquid, about 10 minutes. In a 10-inch nonstick skillet heat the oil over medium-low heat. Add the shallots and cook, stirring occasionally, until soft, 3 to 4 minutes. Add the garlic and cook about 30 seconds. Cool slightly and add to the food processor with the soaked bread. Add the broth, cheeses, 1/2 cup walnuts, Aji Amarillo paste, and turmeric. Blend until smooth. Pour the sauce back into the skillet and bring to a simmer over medium heat. Simmer until slightly thickened, about 5 minutes. Season with salt & add in the chicken to heat everything through together.

Happy Eating, XO.

PS that’s all that was left in the pot before I could even get to the stove to take a picture!

IMG_8287

 

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The Iced Tea Game Changer

Clap along if you feel like a room without a roof!” I know you know this song, and if you’re having warmer weather like we are, I’m sure you’re feeling pretty damn happy about it! 

We had our first neighborhood BBQ this weekend and it felt so good to be cooking outside. (Technically, in a room without a roof. Ha!). To get in to the summery spirit, I made some Thai iced tea. I tried this tea a couple months ago and haven’t been able to get it out of my head. Honestly guys, it’s f*king amazing. It’s an iced tea game changer for sure.

Makes enough for a pitcher.

  • 6-7 bags of black tea (add more if you like it stronger)
  • 1 gallon pitcher of water
  • 1 cup sweetened condensed milk
  • 1 cup sugar
  • 3/4 cup whole milk (or half and half if you want it thicker) 
  • 2 tsp star anise
  • 1/2 cup ground tumeric (more or less depending on what you like)**
  • 4 tbsp cardamom (be sure you take out the little black seeds)**

Combine all ingredients and serve over ice.

** You should have both of these spices left over from the goan fish curry, tandoori chicken, simla mirch paneer, etc. And if you don’t, use the leftovers to make those dishes!! **

Thai iced tea

Happy Drinking, XO.